Christmas mince tarts
( MAKES 36 )
Photo by Elizabeth Clarkson
- For the Christmas mince, put the raisins, sultanas and peel into the food processor.
- Cut the peeled and cored apples into chunks and add. Process until finely chopped but not completely pulverised.
- Turn out into a large bowl and add the currants, brown sugar, salt, spices, lemon and orange juice and zest.
- Mix until combined. Add the brandy and store in sterilised preserving jars until needed. Makes two quart (just over a litre) jars and will keep for several months if well sealed.
- For the pastry, put the flour and salt into the food processor and add the cubed butter. Process until the mixture resembles fine crumbs.
- With the motor running, add water until the mixture starts to form a mass. Switch off the food processor and tip the pastry onto a floured board.
- Make into a ball, kneading very lightly. Cover with plastic wrap and refrigerate until needed.
- For the mince tarts, roll the pastry out to a ½ cm thickness.
- Using a pastry cutter, cut circles to match the size of your tart tins and ease these into the tins.
- Take a generous teaspoonful of mince and fill each pastry case. Cut slightly smaller pastry circles to cover the tarts.
- Allow the tarts to rest at room temperature for at least half an hour before cooking at 200C until the pastry is golden. Serve warm, dusted with a little icing sugar.